We brought in the new decade with this fabulous scallop and prawn risotto. Couldn’t be simpler to make but tastes really special. Scallops aren’t cheap but you only need a few for this and they are totally worth it.
Wine Suggestion: A special occasion with a special person requires a special wine. Made by the brilliant Dermot Sugrue, his Cuvée Dr Brendan O’Regan is multilayered, multidimensional and complex. To be honest this is the best English Sparkling we’ve tasted and it has a great roundness and weight alongside it’s natural freshness which allowed us to start with seaside, fresh oysters and then segue to a much richer risotto without breaking a sweat.
Scallop & Prawn Risotto – serves 4
- 100g butter, plus a bit extra
- 2 shallots, finely chopped
- 450g risotto rice
- 750ml-1 litre, hot fish or light chicken stock
- 350-400g raw peeled prawns
- 1 lemon, zested and juiced
- 3 tbsp mascarpone
- 12 scallops, orange roe and side muscles removed
- a bunch of chives, finely chopped
- a small bunch of basil, chopped
Melt the butter in a large heavy-based pan and gently cook the shallot until soft but not coloured. Add the rice and stir until the grains are coated in butter.
Gradually add the hot stock, stirring all the time, until the rice is just tender – about 20 minutes. Add the prawns when the rice is cooked but al dente, then season and add the lemon zest and juice. Turn the prawns until they have turned pink all over, then add the mascarpone and gently fold in.
Allow the risotto to rest for 5 minutes while you fry the scallops for a minute on each side in a knob of butter in a frying pan. Add these to the risotto and sprinkle with the herbs.
(Original recipe by Lulu Grimes in Olive Magazine, December 2015.)
Jono & Jules do food & wine 
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